It’s that time again, folks. It’s a new month… time for a new yoga playlist to bring out your inner yogi (or dancer)!
On a different note, it is a goal of mine to post at least one yoga playlist a month this year. I don’t know about you, but music is a huge part of my practice. I have noticed myself taking notes in the car, in the shower, while cooking or wherever I am listening to Spotify – and compiling lists of songs that make me want to be a dance during my practice. I will even admit to stealing some songs that I heard on other yoga playlists (so thanks in advance, Kandi).
There is something about getting in the groove that makes you feel a little bit more invincible in your practice than you usually do. I may even get up enough courage to do a handstand without a spotter at some point – but not quite yet. Someday!
So here it is, your February Yoga Playlist that will hopefully inspire you to take your practice to the next level:
I just realized how pasta-heavy my posts have been recently. I guess I just feel into the pasta rut with my busy schedule as of late – but that’s no excuse for my lack of creativity! I am going to revamp my food planner later today and make sure there are fewer pasta dishes.
This recipe can be made in 20 minutes and is absolutely delicious (and cheap to make too)!
Roasted Red Pepper Pasta (GF)
- 12 ounces, gluten-free pasta (I used rotini)
- 2 Tablespoons Butter (I used Earth Balance Vegan Spread)
- 2 Tablespoons EVOO
- ½ whole Large Onion, Finely Diced
- 3 cloves Garlic, Minced
- 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
- 1 cup Vegetable Broth
- ½ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ½ cup milk or soy milk
- ½ cup Parmesan Shavings or Rice Dream Vegan Parmesan
- Finely Minced Parsley
- Chopped Fresh Basil
- Cook pasta in salted water according to package directions.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
- Heat 2 tablespoons EVOO back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the milk and stir to combine. Taste and adjust seasonings if you need to.
- Drain the pasta and add it to the skillet. Add Parmesan and parsley & basil, then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of basil on top.
This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:
- 14 oz package of frozen shelled edamame, thawed
- 1 cup basil leaves, packed (more to taste)
- 2 T fresh lemon juice
- 1 clove garlic
- 1/4 cup water
- 2 T nutritional yeast (optional, but recommended for that cheesy flavor)
- 1 t – 1 T extra virgin olive oil
- 1/2 t salt
- oregano, cilantro or any other spices you desire
Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!